Panada

Variety of bread soup

This article is about the soup. For the basic sauce paste, see roux.

PanadaType| Soup

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Place of origin| Western Europe
Region or state| Europe
Associated cuisine|

* Great Britain
* France
* Italy
* Spain

Main ingredients| Bread

Panada or panado is a variety of bread soup found in some Western European and Southern European cuisines and consisting of stale bread boiled to a pulp in water or other liquids.

In British cuisine, it may be flavoured with sugar, Zante currants, nutmeg, and so on.[1] A version of panada was a favorite dish of the author Percy Bysshe Shelley, who was a vegetarian.[2] It was considered a light dish suitable for invalids or women who had just given birth.[3]

In French cuisine, it is often enriched with butter, milk, cream, or egg yolk.[4]

In northeast Italy, it serves as an inexpensive meal in the poor areas of the countryside. It may be enriched with eggs, beef broth, and grated cheese. Traditionally, it was frequently prepared as a meal for elderly or ill people.

In Spanish cuisine, it is made by boiling bread in water or milk and adding flavoring.

## See also

[edit]

* List of bread dishes

## References

[edit]

1. ^ Oxford English Dictionary, Third Edition, 2005
2. ^ Hogg, Thomas Jefferson. The Life of Percy Bysshe Shelley.G Routledge & Sons, 1906
3. ^ Buchan, William (1838). Domestic Medicine: A Treatise on the Prevention and Cure of Diseases, by Regimen and Simple Medicines. p. 587.
4. ^ Trésor de la langue française, s.v. 'panade'

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